Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.
...

Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.com.

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By lindabcooks

Aug. 29, 2013
11:05 a.m.

Fogged in. Second morning in a row. Yesterday, only a few swirls over the water. Today it permeates the whole town. Up and down the coast as well. Can’t see boats in the harbor. Gives the gown a misty fairytale quality. Fog horn wails in the far distance. Just right for the waning days of summer.

Good day to walk to the fish market and get the fixin’s for chowder. Think I’ll skip the clams today. Just don’t want to deal with shells. Watching the fog makes me lazy. Going to grab a couple of pounds of chowder fish. It’s the neatest thing, a variety of white-flesh fish left from cutting fillets. Already cut up for you. No fuss. Great start. Got everything else I need. Good bacon. A carrot or two. Potatoes. A box of fish stock in the pantry. Fresh parsley growing outside the back door. A walk in the fog will do me good.

LAZY DAY FISH CHOWDER

Makes about 3 quarts.

Start with nice big hunks of bacon and half the butter; add small white creamer potatoes cut into halves. No flour in here, works for gluten-free diets.